Sous Chef, Bartender, Server, Line cook,

The ideal candidate has a strong passion for culinary excellence and a keen eye for detail. You will assist the Executive Chef in providing exceptional food quality and presentation. 

Sou Chef

Responsibilities

• Oversee and assist the kitchen staff in all aspects of food production
• Evaluate food products to ensure consistent quality standards
• Establish and maintain a regular maintenance schedule for all kitchen areas and equipment
• Provide training and professional development opportunities for all kitchen staff

Qualifications

• 2+ years' of culinary or kitchen experience
• Excellent interpersonal and verbal communication skills
• Highly organized with excellent attention to detail

Line Cook Job Description:  

Accurately and efficiently cook meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates. 

·       Prepare a variety of meats, seafood, poultry, vegetables and other food items in broilers, ovens, grills, fryers and a variety of other kitchen equipment according to restaurants standardized recipes. 

·       Assumes 100% responsibility for quality of products served. 

·       Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures. 

·       Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period. 

·       Portions food products prior to cooking according to standard portion sizes and recipe specifications. 

·       Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, stoves, convection oven, flat top range and refrigeration equipment. 

·       Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating. 

·       Follows proper plate presentation and garnish set up for all dishes. 

·        Handles, stores and rotates all products properly. 

·       Assists in food prep assignments during off-peak periods as needed.

Server Job Description:  

The Server position is filled by people who possess a genuine love of food and wine, exemplary grace, thoroughness, efficiency, diligence and style. Server are expected to perform the following tasks:

1.   Take all guests’ orders as necessary.

2.   Place silverware, glassware and other extras for each course.

3.   Communicate with kitchen.

4.   Monitor food delivery and beverage service when applicable.

5.   Stay abreast of menu and wine list changes.

6.   Understand thoroughly and articulate with enthusiasm the details of Essie’s menu and wine list.

7.   Anticipate what the guest wants and does not want.

8.   Know how and when to provide information that the guest needs, wants and does not yet know he/she wants, tactfully and with confidence.

9.   Take the extra step to turn good service into great service and make it a dining experience each guest will remember.

10.      Act as the consummate host on the floor, always looking for ways to exceed our guests’ expectations.

11.      Serve as the identifiable representative of Essie’s Restaurant food, wine and warm atmosphere.

12.      Handle banking for station. All handling of gratuities must take place out of public view. 

13.      If you require a day off your manager will need to be notified 2weeks or more in advance by email, there is no guarantee the time will be awarded to you but we will do our best to accommodate. 

Bartender/Server Job Description: 

The Bartender/Server position are filled by people who possess a genuine love of food and wine, exemplary grace, thoroughness, efficiency, diligence and style. Server are expected to perform the following tasks:

1.    Take all guests’ orders as necessary.

2.    Place silverware, glassware and other extras for each course.

3.    Communicate with kitchen.

4.    Monitor food delivery and beverage service when applicable.

5.    Stay abreast of menu and wine list changes.

6.    Understand thoroughly and articulate with enthusiasm the details of Essie’s menu and wine list.

7.    Anticipate what the guest wants and does not want.

8.    Know how and when to provide information that the guest needs, wants and does not yet know he/she wants, tactfully and with confidence.

9.    Take the extra step to turn good service into great service and make it a dining experience each guest will remember.

10.Act as the consummate host on the floor, always looking for ways to exceed our guests’ expectations.

11.Serve as the identifiable representative of Essie’s Restaurant food, wine and warm atmosphere.

12.Handle banking for station. All handling of gratuities must take place out of public view. 

13.If you require a day off your manager will need to be notified 2weeks or more in advance by email, there is no guarantee the time will be awarded to you but we will do our best to accommodate. 

14.Control costs by:

Ø taking accurate inventories,

Ø limiting waste,

Ø pouring drinks at proper levels,

Ø ensuring all beverages go on the guest check

15.Closing bar. 

16.Opening bar.

17.All Bartenders will perform their job with an eye for detail and absolute professionalism.